A new trend in gastronomy: Culinary medicine chef

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dc.authoridhttps://orcid.org/0000-0002-6560-5831en_US
dc.authoridhttps://orcid.org/0000-0001-6391-4887en_US
dc.contributor.authorMutlu, Hayrettin
dc.contributor.authorDoğan, Murat
dc.date.accessioned2023-07-10T09:18:12Z
dc.date.available2023-07-10T09:18:12Z
dc.date.issued2021en_US
dc.departmentGüzel Sanatlar Fakültesien_US
dc.description.abstractThe aim of this study was to determine the theoretical, practical, and conceptual framework of culinary medicine, a niche emerging trend in gastronomy. The focus group interview method, a qualitative research design, was used, and the framework was evaluated with a total of ten participants in the study. The data obtained from the focus group interview were analyzed using content analysis based on gastronomy, nutrition, and food science. After evaluation, the following three main themes emerged: Creating the conceptual framework of culinary medicine chef; practical culinary medicine training for chronic patients and their relatives, and likely contribution of gastronomy specialist to the health sector. The study revealed several formal, semantic, and technical dimensions that affect the conceptual framework of culinary medicine chef. In conclusion, this study helped determined several formal, semantic, and technical dimensions under the headings of multidisciplinary study, the contribution of gastronomy to the health sector, practical culinary training, and public health promotion, which affect the conceptual framework of culinary medicine chef.en_US
dc.identifier.doi10.1016/j.ijgfs.2021.100328en_US
dc.identifier.endpage5en_US
dc.identifier.issn1878-450X
dc.identifier.issn1878-4518
dc.identifier.scopus2-s2.0-85102300875en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.startpage1en_US
dc.identifier.urihttps://hdl.handle.net/11363/4984
dc.identifier.urihttps://doi.org/
dc.identifier.volume24en_US
dc.identifier.wosWOS:000657302200007en_US
dc.identifier.wosqualityQ3en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.institutionauthorDoğan, Murat
dc.language.isoenen_US
dc.publisherELSEVIER, RADARWEG 29, 1043 NX AMSTERDAM, NETHERLANDSen_US
dc.relation.ispartofInternational Journal of Gastronomy and Food Scienceen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.rightsAttribution-NonCommercial-NoDerivs 3.0 United States*
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/3.0/us/*
dc.subjectGastronomyen_US
dc.subjectGastronomy specialisten_US
dc.subjectDieticianen_US
dc.subjectCulinary medicineen_US
dc.subjectCulinary medicine chefen_US
dc.titleA new trend in gastronomy: Culinary medicine chefen_US
dc.typeArticleen_US

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